These stuffed mushrooms can be prepared for any appetizer. holiday or special dinner. They are delicious, cute and filled with amazing taste, which gives them a filling of mushrooms, fried with onions in Madeira wine, breadcrumbs, parmesan, French cream sour cream and herbs. So that the snack looks on tidy dish, pick all the champignons with the same size hats. Fill them with cooked filling and bake in oven, tightly packed in a pan without a handle that you then you can put on the stove to evaporate mushroom juices and pour получившимся соусом шляпки. 
Time: 1hour. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr mushrooms with hats with a diameter of 5 cm. (approximately 14-16 pcs.) washed
- 1 tbsp. l (15 gr.) Butter
- 3 tbsp. l olive oil, divide + more by the need
- 2 tbsp. l finely chopped shallots
- 1/4 tsp coarse salt + optionally the need
- 2 tbsp. l madeira
- 1 and 1/4 tsp chopped fresh thyme leaves
- 0.5 tbsp. fresh breadcrumbs
- 1/4 Art. finely grated parmesan
- 1/4 Art. cream fresh cream
- 2 tbsp. l chopped fresh parsley leaves
- 2 tbsp. l water
Recipes with similar ingredients: champignon mushrooms, breading crackers, shallots, red wine, parmesan, thyme, sour cream
Recipe preparation:
- Cut off the legs from the mushrooms and set aside. Using a spoon gently scoop out the remaining pieces of legs from the hats. Put the hats back in side. Finely chop the mushroom legs and pieces of hats (should get about 1 and 1/4 tbsp.).
- In a medium-sized frying pan over medium heat, melt butter and 1 tbsp. l olive oil. Add shallots and fry, stirring frequently, until soft, about 2 minutes. Add chopped mushrooms and 1/4 tsp salt and fry, stirring occasionally, until all the liquid from the mushrooms has evaporated, about 3 minutes. Add Madeira and thyme and cook until the wine has completely evaporated. Shift mushroom mixture in a medium-sized bowl and cool slightly.
- Add breadcrumbs, parmesan to the mushroom mixture, fresh cream and parsley and mix thoroughly. Salt and pepper taste.
- Preheat the oven to 190 ° C. Lubricate the bottom with a thin layer of oil and wall of the pan, in which it will be possible to fit tightly in one layer put out all the mushroom caps. Pour water into the pan. Grease the outer sides of the hats 1 tbsp. l olive oil. Put them in pan the smooth side down. Spread the filling evenly over hats. Pour on top of the remaining 1 tbsp. l olive oil. Bake until the mushroom caps are soft and cooked, and the filling is not browned, about 35 minutes. Remove from the oven and serve hot or room temperature appetizers. Note If desired, a little evaporate the mushroom liquid in a pan and sprinkle it with the stuffed mushrooms before serving.
